본문 바로가기
  • Home

The Criteria Verification and Renaming of Menu Name for Korean Food

  • Journal of Tourism Sciences
  • Abbr : JTS
  • 2012, 36(3), pp.233-252
  • Publisher : The Tourism Sciences Society Of Korea
  • Research Area : Social Science > Tourism

HAN KYUNG SOO 1 Jinyoung Lee 2

1경기대학교
2한양여자대학교

Accredited

ABSTRACT

The aim of this research was to analyze the impact of meaning and the resulting outcome of Korea food menu naming and renamimg. The result shown the main dish of Korean Food was reclassified to Rice, Fried Rice, Rice Mixed with Vegetable and Beef, Porridge and Noodle. Also, the soup of sub dish was reclassified to Soup, Cold-Soup, Soybean Paste Soup, Thick Beef Bone Soup and Stew, and side dish was reclassified to Vegetable Side Dishes, Fresh-Vegetable Side Dishes, Cold-Vegetable Side Dishes, Steamed, Boiled, Grilled, Stir-Fried, Fried, Pan-Fried, Kimchi and Pickled Vegetables. When the renaming standard of Korean Food was developed, an first standard was the combination of main menu name, sub menu name, main seasoning name and main recipe. Later, the definition for each menu reclassification was established. More recently, standard language and native language of the National Institute of the Korean Language 「Standard Korean Language Dictionary」 has been adopted. Based on this rule, the names of total 18 menu were renamed for the intention of further establishing consumer trust through standard menu name in food service industry, increase sales volume through customer repurchase and make use of as a new marketing tool for Korea food brand.

Citation status

* References for papers published after 2022 are currently being built.